Mung Sprouts Sabzi

Serves: 4

1 cup green mung dal

Overnight soak mung dal in water.

Drain the water, wash it again. Add the mung dal to pan, close the pan, allow to sprout for 24 to 48 hours.

Yields: 4 cups sprouted mung beans

1 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
asafoetida

Heat oil in a Pressure Pan, allow mustard and cumin seeds to splutter. Add asafetida.

1 and 1/4 cup onion chopped (1 medium onion)

Add onion, sauté until onion becomes translucent.

1/2 tbsp ginger, chopped
1 tbsp garlic, chopped
2 serrano peppers, chopped into 2 lengthwise pieces

Add ginger, garlic, serrano peppers, sauté for few minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes softens.

1/4 tsp black pepper powder
1/2 tsp dry mango powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
1 tsp coriander powder
1 and 1/2 tsp salt

Add all the spices, mix well, sauté on LOW flame, until the masala gets cooked well completely and releases oil from sides.

3 cups water

Add spouted mung beans, water, mix well.

Cover and simmer for 20 minutes or pressure cook for 2 whistles.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: hebbarskitchen